Sweet Potato and Apple Soup Recipe

• In a medium soup pot, heat the oil, until simmering. Add the onion, garlic and ginger and cook over low heat. Stir until softened; approximately 7 minutes. Add the apples and celery, cooking for an additional 5 minutes. Now add the sliced sweet potatoes, chicken stock, and water. Bring to a boil. Cover partially and let simmer over low heat until the fruit and vegetables are very tender; approximately 45 minutes.
• For spicier variation see the "Note" below and add the chipolte peppers and mole sauce (if peppers are in a mole sauce) now before the soup is pureed.
• Use a blender(immersion blender is best) to puree the soup until smooth.
• Season with salt and white pepper. Add the cumin, onion powder and cayenne papper, stir until blended well.
• Garnish with crumbled feta or goat cheese, if desired and serve. Refrigerate remainder for up to a week.

Note: To add a flavorful spiciness to the soup, consider using chipolte peppers, either chopped bits or pureed into the soup base. Some chipolte peppers can be found in food stores as a canned product. The peppers are seeded and may be whole or chopped and may also be combined with a mole sauce. Add to taste for mild to hot intensities or serve in a seperate bowl and allow guests to add amounts to suit their taste buds. The addition of the mole sauce will increase the intensity of the flavor.